Drinking Straw

ABSTRACT

A coated pasta straw includes a substrate made of pasta (dry pasta) that is coated with beeswax covering the substrate. Beeswax is a biological material that, in some embodiments, is organic (produced per organic farming standards). Beeswax is bio-degradable and does not negatively impact the environment and has a higher melting point than many other waxes. During most uses as well as during storage, and transportation, the beeswax will not melt and the straws will not stick to each other. The beeswax repels liquids that are being consumed through the coated pasta straw and, therefore, impacts little or no flavor into the liquids. Therefore, the coated pasta straw will not substantially (or at all) impact the flavor and taste of the liquid being consumed by the coated pasta straw.

FIELD

This invention relates to the field of beverages and more particularly to drinking straw for consuming beverages.

BACKGROUND

Drinking straws have been around for thousands of years. In the very early years of civilization, metal tubes were used to drink beer, eliminating byproducts that likely floated to the top of the drinker's beer. In 1888, Marvin C. Stone created the first modern straw by wrapping a pencil with paper and gluing the paper together. People found that straws helped keep their mouths clean (no milk mustache) kept ice away from the drinker's lips.

Early paper straws were flimsy and often fell apart before the drinker finished their drink. In the 1960, plastic straws were introduced, lacking many of the drawbacks of paper straws while being economically similar, though not ecologically similar.

Even though plastic straws can be reused, reuse is rarely practiced leading to large quantities of non-biodegradable waste materials in our environment.

Most plastics do not degrade and remain in the environment for many years, including plastics used to make straws. Plastic straws are light-weight and so small that they fall out of recycling shredding and screening equipment. Many people litter beaches with plastic straws and many such straws wind up floating in neighboring bodies of water. As a solid, the straws can hurt sea life such as birds and turtles. As the straws decompose, the plastic material breaks down into what is known as microplastics and such microplastics have been found in baby sea turtles.

Many communities are banning plastic straws for many of the above reasons, but some people like using straws while some people need straws, such as those who have had a stroke, have autism, Multiple Sclerosis, or other physical issues.

The response to banning of plastic straws has been the return of paper straws. Paper straws work for some drinks for some amount of time, but eventually weaken, especially when drinking viscous liquids such as milk shakes and smoothies. Further, the papers and glues used to make these straws often have a taste or flavor that impacts the flavors of the drink being consumed.

In an attempt to provide a more sturdy straw, several manufacturers have begun marketing “pasta straws,” straws made from pasta. The idea is that, after the drinker has finished with the pasta straw, the pasta straw will decompose in the landfill, just as other biological waste such as leftover pasta.

Pasta have been around for hundreds of years, and years ago certain pastas were tube shaped and could well be used as a straw. Pasta straws have several weaknesses. Pasta straws are typically made of flour and water that is extruded and hardened. As most people take time consuming their beverage, the pasta straw remains in the liquid for a lengthy period of time, maybe an hour. After around half of an hour, the part of the pasta straw that is submerged begins to absorb the drink, just as pasta absorbs water during cooking, making that end of the straw expand (the hollow center becomes more narrow) and weaker. Further, the pasta straw provides a “pasta” flavor to the drink being consumed, along with some amount of the flour of which the straw is made. This leaching of the flour results in the drinker consuming unwanted calories and, for those with allergies or intolerances to certain flours, medical problems (e.g. gluten intolerances).

What is needed is a straw that will provide sufficient structure while being ecologically sound.

SUMMARY

In one embodiment, a straw is disclosed including a substrate made of pasta and a coating over the substrate. Preferably, the coating is made of beeswax.

In another embodiment, a method of making a straw is disclosed including extruding pasta into a substrate having a hollow, tubular shape and drying the substrate until it is hard. Next, the substrate is dipped into molten beeswax and removed from the molten beeswax. Air is then blown over the substrate, thereby removing excesses of the molten beeswax and hardening the molten beeswax.

In another embodiment, a straw is disclosed including a substrate made of pasta that is dry. The substrate has a coating of beeswax covering the substrate. In some embodiments, the pasta is made from a mixture of durum wheat and water.

BRIEF DESCRIPTION OF THE DRAWINGS

The invention can be best understood by those having ordinary skill in the art by reference to the following detailed description when considered in conjunction with the accompanying drawings in which:

FIG. 1 illustrates a perspective view of a pasta straw of the prior art.

FIG. 2 illustrates a top plan view of the pasta straw of the prior art.

FIG. 3 illustrates a perspective view of a coated pasta straw of the present invention.

FIG. 4 illustrates a top plan view of the coated pasta straw.

FIG. 5 illustrates an extrusion process for making a substrate of the coated pasta straw.

FIGS. 6-8 illustrate an exemplary coating process for making a substrate of the coated pasta straw.

FIG. 9 illustrates a cross-sectional view of the coated pasta straw along lines 9-9 of FIG. 3.

DETAILED DESCRIPTION

Reference will now be made in detail to the presently preferred embodiments of the invention, examples of which are illustrated in the accompanying drawings. Throughout the following detailed description, the same reference numerals refer to the same elements in all figures.

Referring to FIGS. 1 and 2 views of the pasta straw of the prior art 10 are shown. Currently, several marketing companies are producing and selling straws made of pasta that include wheat flour and water, just like regular pasta is made. These pasta straws of the prior art 10 provide a sturdy device for drinking fluids and readily decompose in the environment, but the pasta straws of the prior art 10 have several issues. The first issue, also shared with paper straws, is flavor. Pasta straws of the prior art 10 as well as paper straws of the prior art have a flavor that will impact the flavor of what is being consumed. For example, drinking a glass of water with a pasta straw of the prior art 10 will impact the pasta or flour flavor into the water, tasting slightly like water in which pasta was cooked. After paying $8.00 for a strawberry smoothie, one does not want to taste flour.

Another issue with such pasta straws of the prior art 10 is consumption of part of the pasta straw. As one puts their lips on a pasta straw of the prior art 10 and as a liquid flows through the pasta straw of the prior art 10, some of the flour molecules migrate onto the person's lips and into the liquid and are consumed by the person. This results in consumption of some carbohydrates and calories by the person drinking the liquid using the pasta straw of the prior art 10, which is unwelcome for certain in diets as well as some dietary constraints, for example, those affected by diabetes.

Still another issue with such pasta straws of the prior art 10 occurs when the pasta straw of the prior art 10 is left in the liquid for longer than a few minutes. As with all pasta, the pasta straw absorbs the liquid as spaghetti does in boiling water. After several minutes, the submerged portion of the pasta straw of the prior art 10 becomes enlarged from absorption of the liquid and after an extended amount of time, the submerged portion weakens as does stiff spaghetti after 10 minutes in water.

Referring to FIGS. 3 and 4 views of the coated pasta straw 20 of the present invention are shown. As shown, all surfaces 22/24/26 of the coated pasta straw 20 are coated with beeswax 42 (see FIGS. 6-8), including the outside surface 22, the inside surface 24, and the end surfaces 26. Once the substrate 10A (see FIGS. 5-9) is fully coated with the beeswax 42, any liquid consumed using the coated pasta straw 20 does not directly contact the substrate 10A and, therefore, the substrate 10A does not absorb the liquid and the substrate 10A does not emit molecules of flour as carbohydrates, calories, and/or flavor.

Beeswax is edible, having negligible toxicity, and is approved for food use in most countries.

Beeswax 42 is used for several reasons. In support of the reasons for using a pasta material for the substrate 10A, beeswax 42 is a biological material that, in some embodiments, is organic (produced per organic farming standards). Beeswax 42 is bio-degradable and does not negatively impact the environment. Beeswax 42 has a higher melting point than many waxes (144F to 147F). During most uses as well as during storage, and transportation, the beeswax 42 will not melt as if melting occurs, the coated pasta straws 20 would stick to each other and, in some severe situations, the coating would fail, allowing the liquid to contact the substrate 10A that is made of pasta.

As an added benefit, beeswax 42 repels liquids and, therefore, impacts little or no flavor into the liquids. Therefore, beeswax 42 will not substantially (or at all) impact the flavor and taste of the liquid being consumed by the coated pasta straw 20.

Any type of hardened food matter is anticipated for the substrate 10A, including pasta made from a dough that is dried. The dough is made of one or more liquids mixed with any type of flour. The flour is any flour including, but not limited to, durum wheat flour, wheat flour, rice flour, whole wheat flour, legume flour, corn flour, barley flour, rye flour, chestnut flour, etc., as well as any other ingredient typically found in pasta (e.g. spinach to impart a green color or tomato paste to impart a reddish color). The liquid is any liquid or combination of liquids, including, but not limited to, water (e.g. tap water), milk, eggs, vegetable puree, fruit puree, etc. Further, it is fully anticipated that, in some embodiments, the dough includes other, optional ingredients such as salt, pepper, mushrooms, herbs, cheese, seasonings, food coloring, etc.

In a preferred embodiment, the coated pasta straws 20 are of tubular shape, but there is no restriction as to the shape of coated pasta straws 20 as the coated pasta straws 20 are anticipated with cross sections that are round, oval, rectangular, triangular, hexagonal, pentagonal, octagonal, etc.

Referring to FIG. 5, an exemplary extrusion process for making a substrate 10A of the coated pasta straw 20 is shown. Although it is anticipated that the substrate 10A be made of any pasta formulation (e.g. any type of flour, water, and any other ingredients typically found in pasta dough) and using any known manufacturing method, one such method is shown in FIG. 5 as an example. In FIG. 5, an extruder 30 is fed with flour 32 and water 34. The extruder 30 mixes the flour 32 and water 34 until mixed thoroughly then extrudes the mixture of four 32 and water 34 through a die producing the substrate 10A. In such, any length of a substrate 10A is anticipated as well as longer lengths that are cut after extrusion. As part of the extrusion and/or cutting process, it is anticipated that a small, breakable appendage 12A (see FIGS. 6-8) extends from an end of each substrate 10A for dipping into the beeswax 42 (see FIGS. 6-8). Again, there are no restrictions on how the substrate 10A is made.

In a preferred embodiment, the substrates 10A are allowed to dry and harden before being coated with the beeswax 42. This produces a substrate 10A made of rigid, dry pasta.

Referring to FIGS. 6-8, an exemplary coating process for making a substrate 10A of the coated pasta straws 20 is shown. As with the extrusion process, the process shown for coating the substrate 10A is an example of one way to coat the substrate with the beeswax 42 and any other method of coating is anticipated such as spraying or misting in which the beeswax 42 accumulates on the substrate 10A and hardens or, after accumulation, the substrate 10A (and beeswax 42 that is in powder form) is heated to re-melt the beeswax 42 onto the substrate 10A.

As shown in FIG. 6 of the exemplary method, one or more substrates 10A are suspended from a rod 14 by their breakable appendages 12, though in alternate embodiments, each substrate 10A is held by pin heads of a clamp, as most liquids will not flow into a hole as small as a pin head. The blower 44 and jets 46 will be described later.

There is a vat 40 containing beeswax 42 that is molten (the heating mechanism is not shown for clarity and brevity reasons).

In FIG. 7, the substrates 10A are submerged in the beeswax 42, coating all surfaces 22/24/26 of the coated pasta straw 20 with the beeswax 42.

In FIG. 8, the substrates 10A are lifted out of the beeswax 42 and air from the jets 46 is directed downward over and through the coated pasta straws 20 to remove excesses of the beeswax 42 and to cool and harden the beeswax 42 that remains on the coated pasta straws 20. The air flows over and through the coated pasta straws 20.

Now the breakable appendages 12A are removed (cut or snapped off). Note that it is anticipated that a tiny uncovered location where the breakable appendages 12A were attached to the coated pasta straws 20 will remain uncovered with the beeswax 42 or, in some embodiments; a drop of beeswax 42 is dripped over this location after separation.

Referring to FIG. 9, a cross-sectional view of the coated pasta straw 20 along lines 9-9 of FIG. 3 is shown. Note that the substrate 10A that is made of pasta is coated on the inside surface 24 as well as the outside surface 22 with beeswax 42. As the ends of the coated pasta straw 20 are also coated with beeswax 42, the substrate 10A is prevented from coming into contact with any liquid that is consumed using the coated pasta straw 20 and, therefore, molecules of the substrate 10A do not find their way into the liquid to impart flavors, calories, etc. The entire coated pasta straw 20 is ecologically friendly as all components will readily break down in the environment without harming the environment and/or wildlife.

Equivalent elements can be substituted for the ones set forth above such that they perform in substantially the same manner in substantially the same way for achieving substantially the same result.

It is believed that the system and method as described and many of its attendant advantages will be understood by the foregoing description. It is also believed that it will be apparent that various changes may be made in the form, construction and arrangement of the components thereof without departing from the scope and spirit of the invention or without sacrificing all of its material advantages. The form herein before described being merely exemplary and explanatory embodiment thereof. It is the intention of the following claims to encompass and include such changes. 

What is claimed is:
 1. A straw comprising: a substrate made of a pasta that is hardened; and a coating over the substrate.
 2. The straw of claim 1, wherein coating is beeswax.
 3. The straw of claim 1, wherein the pasta is made from durum wheat and water.
 4. The straw of claim 1, wherein the pasta is made from flour and water.
 5. The straw of claim 1, wherein the pasta is made from a liquid mixed with a flour selected from the group consisting of durum wheat flour, wheat flour, rice flour, whole wheat flour, legume flour, corn flour, barley flour, rye flour, and chestnut flour.
 6. The straw of claim 5, wherein the liquid is selected from the group consisting of water, tap water, milk, eggs, vegetable puree, and fruit puree.
 7. A method of making a straw, the method comprising: extruding a pasta mixture into a substrate having a hollow, tubular shape; drying the substrate until hard; dipping the substrate into a vat of a molten beeswax; removing the substrate from the molten beeswax; and flowing air over the substrate, thereby removing excesses of the molten beeswax and hardening the molten beeswax.
 8. The method of claim 7, wherein the pasta mixture comprises flour and water.
 9. The method of claim 8, wherein the flour is durum flour.
 10. The method of claim 7, wherein the pasta mixture comprises a liquid and a flour selected from the group consisting of durum wheat flour, wheat flour, rice flour, whole wheat flour, legume flour, corn flour, barley flour, rye flour, and chestnut flour.
 11. The method of claim 10, wherein the liquid is selected from the group consisting of water, tap water, milk, eggs, vegetable puree, and fruit puree.
 12. A straw comprising: a substrate made of pasta that is dry; and a coating of beeswax covering the substrate.
 13. The straw of claim 12, wherein the substrate is pasta made from durum wheat and water.
 14. The straw of claim 12, wherein the substrate is pasta made from a flour and a liquid.
 15. The straw of claim 14, wherein the flour is selected from the group consisting of durum wheat flour, wheat flour, rice flour, whole wheat flour, legume flour, corn flour, barley flour, rye flour, and chestnut flour.
 16. The straw of claim 14, wherein the liquid is selected from the group consisting of water, tap water, milk, eggs, vegetable puree, and fruit puree. 